• 12 chicken drumsticks
• 1 onion, peeled and chopped
• 2-3 large cloves of garlic, chopped
• 1/4 tsp chilli flakes
• 1 capsicum
• 1 1/2 tsp smoked paprika
• 410 g can of seasoned tomatoes
• 2 1/2 c chicken stock
• 1 1/2 c long grain white rice
• 1 tsp salt
• 410 g can cannellini beans
• chopped parsley to garnish

Turn the oven onto it's highest setting and place the drumsticks in a roasting pan and cook for about 20 mins until the skin has coloured and the juices run clear.  Shake the pan from time to time.

Add the chopped vegetables to the dish and return to the hot oven until the onion is cooked.  Reduce the temperature to 210C and sprinkle over the smoked paprika.  Add the seasoned tomatoes, rice, chicken stock and salt, mix well and return to the oven until the liquid is evapourated and the rice is cooked (about 20 minutes).   Add more water or stock if needed.  Lastly add the rinsed cannellini beans  and sprinkle with choppe parsley to garnish.  Serves 6.

• ¼ c popping corn
• 2 tbsp oil
• 1 tsp each of curry powder and cinnamon
• ½ tsp each of mace, ground allspice, cloves and ginger
• ½ tsp baking soda
• ½ tsp sea salt
• 150 g butter
• ¾ c caster sugar
• 3 tbsp golden syrup
• 1 tsp vanilla extract
• 1 ½ c broken pretzel pieces
• 150 g melted dark chocolate to finish

Pop the corn in a large saucepan with a lid on it and turn into a bowl discarding any unpopped corn.

In a small bowl combine the salt, spices and baking soda and set aside.

Heat the butter, sugar and golden syrup in a saucepan and stir until the sugar is melted.  Cook over a low heat for a further 5 mins stirring constantly until golden.

 Remove from the heat and stir in the spices and vanilla.  Tip in the popcorn and pretzels and stir until everything is well coated.  
Spread out onto a greased tray to cool.  Drizzle with melted chocolate, and resolve to diet tomorrow!  (Makes 8 Cups)